The Bon Appetit blog has a nice article on Jenn Louis, and her devotion to gnocchi.
Lincoln Restaurant is known for their gnocchi; it’s my favorite in Portland. There have been rumors about an upcoming cookbook for some time. According to the article, she’ll be publishing her gnocchi cookbook in 2014. From BA,
…Louis does expect a little controversy, at least from die-hard pastaphiles. “The gnocchi classification depends on which Italian you’re talking to,” she said. “With malloreddus or gnochetti Sardi, some Italians might not consider gnocchi at all, while for others, they’re obviously in the same category.” But hers will be the first gnocchi cookbook ever published in English, as far as she (and we) can tell, so she sees nothing wrong with greeting all gnocchi with open arms.
You can read the entire interview along with her recipe for homemade Gnocchi Ricci with Lamb Ragu in the article here: bonappetit.com/
Nancy Rommelmann says
one swell foop says
I hope there is a thorough discussion of technique, touch, and desired textures in the different types. Gnocchi is, in my experience, like baking and hand kneading dough in that you may follow the same recipe and technique, but the touch of different cook’s hands have yields a completely different product. Combine that with different sourcing for the potatoes and the fact that I don’t make gnocchi terribly often and consistency in finished product is the most difficult part for me..